Pour les gougères
½ tasse 125 mL eau
½ tasse 125 mL lait
½ tasse 125 mL beurre
1 tasse 250 mL farine tout usage
4 gros œufs
1 tasse 250 mL Fromage Suisse Tre Stelle®, râpé
Pour le miel épicé
¾ tasse 175 mL miel
1 c. à thé 5 mL graines de coriandre, grillées
1 c. à thé 5 mL graines de cardamome, grillées
Pour la mousse de Fromage Bleu
1 pqt gélatine instantanée
¼ tasse 60 mL eau froide
¼ tasse 60 mL eau bouillante
1 c. à thé 5 mL jus de citron frais
1 pomme Granny Smith, pelée et coupée finement en dés
½ tasse 125 mL crème à fouetter
1 pqt 125 g Fromage Bleu Traditionnel Castello®
Gougères farcies au Fromage Bleu
Pour les gougères
Preheat oven to 400ºF (200ºC).
In a medium saucepan over medium high heat, bring the water, milk and butter to a simmer. Add the flour and with a wooden spoon, stir aggressively to combine ensuring there are no lumps. With the saucepan still over medium high heat, continue to cook the dough while stirring; until the dough pulls away from the sides of the pan and develops a shine.
Transfer the dough to the bowl of a mixer fitted with the paddle attachment. On medium speed beat the dough while adding eggs, one at a time, ensuring each addition is fully incorporated. Add the shredded Swiss Cheese last.
Transfer the dough to a piping bag fitted with a ½” plain tip. Pipe 1” rounds approximately 2” apart on a parchment lined baking sheet.
Place in oven and bake for approximately 20 minutes until puffed and golden; the gougeres should also be dry in the middle.
Combine all of the ingredients into a small saucepan over medium heat. Bring to a light simmer; remove from heat and strain out the spices.
Blue Cheese Mousse
In a small bowl, add ¼ cup of cold water, sprinkle gelatin and let stand for 1 minute. Add ¼ cup of boiling water and stir constantly until granules are completely dissolved.
In another small bowl add lemon juice to diced apple; strain and set aside.
In a medium bowl whip the cream until soft peaks form. In a food processor, purée the Blue Cheese until smooth. Add gelatin mixture and fold in the whipped cream. Chill the mixture and right before piping fold in the apples. Transfer to a piping bag with a plain tip.
Using the tip of a wooden spoon, poke a small hole into the bottoms of the gougeres. Fill with mousse mixture and brush with spiced honey. Serve immediately.
Makes approximately 30 gougeres.